Pumpkin Cupcakes Recipe Recipe

Name: Pumpkin Cupcakes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: for cakes: 1 12oz. can of pumpkin; 1/2 cup butter; 3 eggs; 2 cups of sugar; 1/2 cup buttermilk; 2 cups all-purpose flour; 1 tsp. baking soda; 1 tsp. baking powder; 2 tblsp. pumpkin pie spice; for icing: 1 tsp. vanilla extract; 1 box powdered sugar; 1/4 cup butter; 1-1/2 tblsp. pumpkin pie spice; 1/4 cup milk

Servings: persons

for cakes: 1 12oz. can of pumpkin
1/2 cup butter
3 eggs
2 cups of sugar
1/2 cup buttermilk
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
2 tblsp. pumpkin pie spice
for icing: 1 tsp. vanilla extract
1 box powdered sugar
1/4 cup butter
1-1/2 tblsp. pumpkin pie spice
1/4 cup milk

1
for cake: cream sugar & butter together, add egg, pumpkin, and spice.
2
Mix together.
3
Separately mix flour baking soda and baking powder.
4
Alternately mix the flour mixture and the buttermilk to the wet ingredients.
5
Pour into cupcake cups and bake at 350d for 15 minutes (or until done).
6
for icing: cream butter and sugar, add in spices, milk, and vanilla.
7
Mix well.

1329

kcal

Calories

Fat

173

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: for cakes: 1 12oz. can of pumpkin, 1/2 cup butter, 3 eggs, 2 cups of sugar, and more.

Yes, Pumpkin Cupcakes Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Cupcakes Recipe

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